During our road trips to Mammoth and Tahoe (yes, we took several), the Missus started enjoying Wedge salads. Which was news to me since She had always scoffed at the use of iceberg lettuce…but I guess time changes everything, right?
So, a couple of months ago, out of the blue (cheese), the Missus tells me She wants “a wedgie”! Say what?!? I think something definitely got lost in translation there. Shades of Sam Woo the “Killer Whale”! What’s even worse is that I knew what She was asking for…and no, it wasn’t a “wedgie” ok? She obviously wanted a wedge salad. So, over the course of about six weeks, I made over a dozen of those things. Now of course, She’s moved on, but I thought I’d better write this recipe down in case She wants a wedgie ahem, a wedge salad again one of these days.
Anyway, this is what it started looking like.
You remember the Missus’s preferences regarding Her veggies from my Tahini-Lemon Dressing post, right?
And then of course, this is what the salad looked like at the end of two weeks…….micro greens and sliced smoked duck breast…..and even more crumbled blue cheese topping the salad.
And then of course, She needed some “extras” to make it a “complete” meal.
A couple of notes; you’ll notice that the Missus wants lardons on Her salad; so I filter out the rendered bacon fat and add that to the dressing. Also, Maldon Smoked Salt does make a difference as well. As for the blue cheese; I try to go with something on the more pungent side of the scale. The mayo, sour cream, and buttermilk are all whole fat and organic.
Blue Cheese Dressing – makes approximately 1-1/3 cup of dressing
3 ounces Blue Cheese – and more to top the salad
1/3 cup Mayonnaise
1/3 cup Sour Cream
1/3 cup Buttermilk
2 Tb rendered bacon fat
1 Tb fresh squeezed lemon juice
1 Tb Red Wine Vinegar
1 tsp grated garlic
Fresh ground black pepper, granulated garlic (optional), and Maldon Smoked Salt to taste
- In a mixing bowl, crumble and mash blue cheese with buttermilk until it resembles curds
- Add Sour Cream and Mayonnaise and mix well
- Add lemon juice, vinegar, and grated garlic and mix
- Taste and add black pepper, smoked salt, and granulaed garlic (if desired)
- Refrigerate for at least an hour before using
